Editor-in-Chief of The Florentine, Helen writes about food, wine and all things literary. She is also a freelance contributor to Decanter. Email her at [email protected] and follow her on Instagram @helencfarrell.
Fashion aside, Florence is the real star of this June’s Pitti Immagine Uomo as LuisaViaRoma and Salvatore Ferragamo reveal their runways in two of the city’s showstopping squares: piazzale Michelangelo and piazza della Signoria.
“I started cooking because I was really into it, then I studied I.T. at university and I became passionate about being in the kitchen. I’ve been lucky enough to find amazing mentors such as Luca Marin at Il Santo Bevitore and Giovanna Iorio at Alle Murate. It can be tricky because we do have a […]
Wine is a never-ending story. The more you learn, the more there is to absorb. I probed three of Florence’s wine experts to find out their personal and professional stories. Coral Sisk What’s your earliest memory of wine? Hating it when I worked at Trader Joe’s while I was in my first years of […]
“It’s probably because I’m crazy,” Bibi Graetz laughs, as we chat in the windowed Blu Bar in Fiesole’s piazza Mino. The eclectic winemaker is making the move from the countryside of Castello di Vincigliata to the urban embrace of the hilltop town. “I guess I’m never satisfied. The fact is, we’ve been successful […]
Otherworldly is one way of describing Castello di Potentino, an eleventh-century citadel girdled by greenery. West of Seggiano and south of Monte Amiata in southern Tuscany, the castle vaunts an air of exceptional happenstance where everything feels possible and possibilities become practical. Englishwoman Charlotte Horton spotted the potential before anyone else, lovingly restoring the […]
Bread might be the main course at this year’s March mainstay, Taste, but healthy eating is the all-round pairing. From March 9 to 11, the Stazione Leopolda welcomes an array of natural food companies for the fourteenth edition of Florence’s favourite food event. Grosseto-based firm Severino Becagli serves Tuscan-grown spirulina, a microalga with a high […]